Author Notes
There must be as many recipes for chili cheese grits as there are people who make them. It is one of those simple dishes where the type of ingredients you use makes a difference. This particular recipe is a family favorite. The only tweaking/updating I have done is to add smoked paprika. Chile cheese grits are delicious served alongside ham, pork chops, or baked chicken. —Waverly
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Ingredients
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1 1/2 cups
quick grits
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6 cups
water
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1 pound
extra sharp cheddar cheese, grated
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3
large eggs, beaten
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3 teaspoons
seasoned (garlic - parsley) salt
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1 teaspoon
Tabasco
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1 teaspoon
smoked paprika
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1/2 cup
unsalted butter
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1 teaspoon
Worcestershire sauce
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3
(4 oz) cans chopped green chilis
Directions
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MAKE GRITS: Preheat the oven to 250. Boil the water in a large pot on the stove and cook grits according to the instructions on the package.
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MIX: Add the remaining ingredients to the cooked grits and stir to combine.
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BAKE: Pour the grits mixture into a buttered oblong dish. Bake 1 1/2 hours.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.
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